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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium shallot chopped
  • 2 inch piece fresh ginger grated
  • 3 garlic cloves minced
  • 2 teaspoons cumin seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme plus more for garnish
  • 6 cups chopped root vegetables beet, parsnip, carrot shown
  • 4 cups vegetable broth
  • ⅓ cup white basmati rice rinsed
  • ½ tablespoon dried nettles optional
  • ½ tablespoon reishi powder optional
  • 1 sheet kombu torn into small pieces (optional)
  • 1 teaspoon mineral salt
  • Freshly ground black pepper
  • 4-5 cups chopped greens Lacinato kale and Swiss chard shown
  • Fresh cilantro lemon juice, tamarind sauce, avocado, chopped almonds, and/or tahini, to serve

Method
 

  1. Combine the oil, shallow, ginger, and garlic in a large pot over low heat. Cook for 5 minutes, or until fragrant. Add the cumin, turmeric, and thyme. Cook for another 5 minutes, or until fragrant.
  2. Add the root vegetables, stir to coat in the spices and oil, and cook on medium heat for about 5 minutes to soften.
  3. Add the vegetable broth, rice, and 2 cups of water. Bring to a boil, then reduce to a simmer. Add the nettles and reishi (if using), salt, and pepper. Lastly, add the greens, give everything a good stir, cover the pot, and let simmer for 30 minutes or until the root vegetables are very soft.
  4. Remove from heat and divine into bowls. Garnish with any toppings or additional spices, as desired. Store in an airtight container in the refrigerator for 3 days, or in the freezer for up to 3 months.